We’re a few days post-Thanksgiving and I can literally feel butter running through my veins. Haha! I don’t regret any of the delicious food I ate during our feast, but my body was definitely in need of a lighter meal. This pear and candied pecan salad hit the mark! With a homemade balsamic vinaigrette, it’s fresh, full of texture, and a little sweet. I know I say that every salad I make is my favorite, but this one might really be the winner!

Before you jump to my recipe, I have to shout out two other blogs that helped with the main components of this salad.   Thank you to Inspired Taste for the candied pecans tutorial and Barefeet in the Kitchen for the balsamic vinaigrette! I’m usually a storebought gal with these types of things, but I found their simple recipes and was motivated to try my own version of them. These additions definitely made a difference in the wholesome, vibrant taste of this salad!

I highly recommend doubling the candied pecan recipe because they make such a yummy snack. The scent alone beckons children near and your family will undoubtedly swipe small handfuls before you even have a chance to assemble your salad!

On that note, stock up on balsamic vinegar because you’ll probably be putting this dressing on every salad you ever make for the rest of your life. It’s just that easy and fantastic!

You and your family are going to love this pear and candied pecan salad! If you’re looking for more food that’s light and fresh, two other salads we eat all the time are this spinach apple salad and kale salad!

Pear and Candied Pecan Salad With Balsamic Vinaigrette

This simple, delicious salad is light, fresh, and perfectly sweet!

5 from 1 vote

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Course Salad

Ingredients

  

Candied Pecans

• 4 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 pinch sea salt
• 1/2 tsp vanilla extract
• 1 tbsp water
• 1 cup pecans

Balsamic Vinaigrette Dressing

• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp dijon mustard
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 garlic clove minced
• 3/4 cup extra virgin olive oil

Salad

• 10 oz baby spring mix
• 1 pear sliced
• 1 cup dried cherries
• 1 cup candied pecans
• 1/3 cup feta cheese
• 1 cup balsamic vinaigrette

Instructions

 

Candied Pecans

• Add the brown sugar, cinnamon, salt, vanilla, and water to a small skillet on medium heat. Stir until the mixture starts to bubble, about 2 minutes.
• Add the pecans to the skillet and stir for about 3 minutes. They should be completely coated in the brown sugar mixture with a fragrant smell. Take care not to let it burn.
• Pour the pecans onto a sheet of parchment paper and spread them out in an even layer. Once they've cooled down, break them into small pieces.

Balsamic Vinaigrette Dressing

• Whisk together the balsamic vinegar, honey, dijon mustard, salt, pepper, garlic, and extra virgin olive oil in a small bowl. Pour into a jar and refrigerate until you're ready to eat. Give the jar a shake before adding to your salad.

Salad

• Pour the spring mix into a large bowl. Layer on the sliced pears, dried cherries, candied pecans, and feta cheese. Finish by pouring on the balsamic vinaigrette and gently toss your salad to mix the ingredients and coat everything in the dressing.

Keyword balsamic vinaigrette, candied pecans, dried cherries, pears, pecans, salad

Talk to you soon!